Chocolate-Covered Strawberries Dessert (Printable Version)

Fresh strawberries dipped in luscious chocolate—a romantic treat perfect for special occasions or gifts.

# What You Need:

→ Fruit

01 - 18 to 24 fresh strawberries, rinsed and thoroughly dried, stems left intact

→ Chocolate

02 - 7 ounces semisweet or dark chocolate, chopped or high-quality chocolate chips

→ Optional Toppings

03 - 2 tablespoons white chocolate, chopped for drizzling
04 - 2 tablespoons chopped nuts, shredded coconut, or sprinkles

# Directions:

01 - Line a baking tray with parchment paper. Ensure strawberries are completely dry to prevent chocolate from seizing.
02 - Melt the semisweet or dark chocolate in a heatproof bowl set over a pan of barely simmering water using the double boiler method, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each interval, until fully melted.
03 - Holding each strawberry by the stem, dip it into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off back into the bowl.
04 - Place the dipped strawberries on the prepared tray. If using toppings, sprinkle them on before the chocolate sets.
05 - For decorative drizzle, melt the white chocolate and use a spoon or piping bag to drizzle over the dipped strawberries.
06 - Chill the tray in the refrigerator for at least 30 minutes, or until the chocolate is fully set and firm to the touch.
07 - Serve chilled or at room temperature. Best enjoyed within 24 hours of preparation.

# Expert Advice:

01 -
  • You only need two ingredients and twenty minutes to make something that looks bakery perfect.
  • They taste far better than store bought because you control the chocolate quality and the berries are fresher.
  • You can dress them up or down depending on your mood, toppings, or the occasion at hand.
02 -
  • Dry the strawberries thoroughly or the chocolate will seize into a grainy clump that cannot be saved.
  • Use a double boiler or low microwave power to melt chocolate slowly, high heat will scorch it and ruin the texture.
  • Store them uncovered in the fridge so condensation does not form and make the chocolate sweat.
03 -
  • Add a teaspoon of coconut oil to the melted chocolate for an even glossier finish and smoother dipping consistency.
  • If the chocolate starts to thicken while you are working, rewarm it gently over the double boiler to bring it back to life.
  • Use a toothpick to gently fix any drips or imperfections before the chocolate sets completely.
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